Free Candy Making Tutorials‚
and how to use your
candy making supplies.
Making Hard
Candy
Using Candy Coating
Modeling Chocolate-Candy Clay
Four Easy Methods
Because you're starting with candy coating (instead of
real chocolate, which requires tempering), you can use
several easy ways to melt to a perfect smooth texture
for molding. Candy Melts are also known as confectionery
coating or summer coating. They are convenient wafers
made of sugar, milk solids, vegetable oils, flavorings
and colors. The Light Cocoa, Dark Cocoa and Dark Cocoa
Mint-flavored Candy Melts also contain cocoa powder.
Candy Melts taste delicious, but don't require the
careful melting procedures of chocolate.
Before you begin, make sure all of your utensils are
dry. Water causes melted coatings to harden and streak.
Melted Candy Melts are ready for molding when the
texture resembles cooked pudding. For all methods, do
not overheat by melting on too high a setting or for too
long. Coating loses its proper consistency if overheated
or if liquids are added. If coating becomes too thick,
add 2 teaspoons of hydrogenated solid vegetable
shortening per 14 oz. of Candy Melts.
1. Microwave Oven: Convenient
Melting
A quick and easy way to melt candy in a
microwave-safe bowl, spouted measuring cups, a
squeeze bottle or disposable decorating bags.
If you're using a bowl or measuring cup,
microwave 1 package candy caoting at 40% power
or defrost setting for 1 minute. Stir
thoroughly. Continue to microwave and stir at
30-second intervals until smooth and completely
melted. By using bags or the Melting Bottle, you
can squeeze the candy right into the mold for
less mess. |
 |
| If you're using a
disposable
bag, microwave as described above, squeezing bag
between heating intervals to blend candy wafers
together. When completely melted, snip off end
of bag and squeeze melted candy into molds.
Throw away bag when empty. |
 |
| If you're using
squeeze bottles,
fill bottle half full with candy coating and
microwave at 40% power or defrost setting for a
minute, knead gently to mix and continue melting
at 15-second intervals until candy is completely
melted and smooth. When melted, twist lid on
bottle and squeeze candy right into molds. |
 |
2. Double Boiler: Easy
Melting
Fill lower pan with water to below level of top
pan. Heat water to a simmer, then remove from
heat. Put candy coating in top pan and set in
position on lower pan. Stir constantly, without
beating, until smooth and completely melted.
|
 |
3. Slow Cooker: For Large
Quantities
Ideal for melting large amounts of candy (3
1/2 to 5 lbs.).
Note: Do not melt less than 3 1/2 lbs.
Place 1 package of Candy Melts into a slow
cooker and set on low. Never use a higher
setting. Stir occasionally as it melts. When
almost completely melted (about 20 minutes), add
another package. Stir occasionally again until
almost completely melted, then add another
package of Candy Melts. Repeat procedure until
you've melted as much candy as you need. You can
melt up to 5 lbs. of Candy Melts in your slow
cooker (total melting time for 5 lbs. is about
45 minutes). |
 |
4. Warming Tray: For Melting
More Than One Color
Place different colors of candy coating in
oven-safe glass bowls or custard cups. Position
bowls on tray on a low to medium setting, stir
while melting. Left on the low setting, the tray
will keep your assorted Candy Melts colors at
the ideal melted texture while you are molding. |
 |
|
|
Â
Turn white candy coating into virtually any color
using oil-based candy colors. Candy coloring is a great
way to change shades or to achieve cool custom colors.
To Color:
For candy coloring, add oil-based colors to melted
candy coating a little at a time. Mix thoroughly before
adding more color. Colors tend to deepen as they're
mixed. Pastel colored candies are most appetizing, so
keep this in mind when tinting.
The creamy, rich taste of candy coatings can be
enhanced by adding oil-based candy flavors.
To Flavor:
Add approximately 1/4 teaspoon oil-based Candy Flavor
to 1 lb. of melted candy coating. Never use alcohol
based flavorings; they will cause coatings to harden.
Using Candy Molds--With Chocolate/Candy Coating
If you have melted the candy in a squeeze bottle or
decorating bag, use the bottle or bag to add enough
melted candy to the cavity(s) of the mold to fill to the
desired level. If using another melting method, use a
teaspoon to transfer the melted candy to the mold. Once
the cavity(s) is filled as desired, hold the mold flat
and tap the mold several times onto a solid surface to
remove any air bubbles in the candy. Place the mold in
the freeze and leave until candy is firm (usually 5-10
minutes). Place a towel or paper towels on your work
surface. Remove the candy from the freezer and turn over
the mold onto the toweled work surface to release the
molded candy.
Hint: When handling molded candy, use
white cotton
gloves to prevent fingerprints.
Clean-Up
After you finish making candy, wash your candy molds
in warm water and dry thoroughly with a soft cloth.
Don't use soap or detergent â€Ã¢€Å“ they can eventually cause
molds to dry out and crack. Never boil your molds or
place them in the dishwasher. Molds can last for years
if you store them the right wayâ€Ã‚¦keep them flat to
prevent warping and place tissues between stacked molds
to prevent scratches.
Making candy for a special occasion or holiday? Save
time by making it in advance. Molded candy will stay
fresh for 2 to 3 weeks. To store safely, pack candy in
airtight containers and keep at room temperature. It is
not necessary to refrigerate or freeze your molded
candy.
|
|
Portions of the above text and images courtesy of Wilton
Industries, Inc.
Stovetop Method
Equipment Required
1 qt. saucepan
Pastry brush
Measuring cup
Candy Thermometer that registers to 300°
F.
Wooden spoon
Hot Mitts/Pads
Hard Candy Molds
A Candy Funnel may also be helpful
Hard Candy Recipe--Stovetop
1 c. sugar
1/3 c. hot water
1/3 c. light corn syrup
Liquid food color as desired
Liquid flavoring as desired (candy
flavoring works best)
NOTE: Cooked candy is VERY HOT. Caution is necessary to prevent burns. Wear
and use protective mitts, gloves, etc.
Spray molds with vegetable oil spray.
Combine sugar, hot water, and corn syrup in saucepan.
Cook over medium-high heat and stir with a wooden spoon until sugar is
dissolved.
With a pastry brush dipped in hot water, wash down sides of pan to prevent candy
from crystallizing.
Clip thermometer to side of pan and continue cooking.
Wash down sides of pan once or twice more if necessary.
When thermometer registers 300° F, carefully remove pan from heat.
Cooking time is approximately 10 minutes.
Let candy set until bubbles disappear (approximately 2 minutes).
Add flavoring (1/2 tsp. regular liquid flavoring or just a few drops of candy
flavoring) and liquid food color if desired.
Use Candy Funnel or pour candy into
prepared molds and add sucker sticks if needed.
Let harden about 10 minutes.
When candy is hardened, unmold by inverting onto wax paper.
Let cook completely.
If the weather is humid, wrap cooled candies in sucker bags immediately.
Microwave Method
Equipment Required
microwave-safe container
Pastry brush
Measuring cup
Candy Thermometer that registers to 300°
F.
Wooden spoon
Hot Mitts/Pads
Hard Candy Molds
A Candy Funnel may also be helpful
Hard Candy Recipe--Microwave
1/2 c. sugar
1/2 c. light corn syrup
Liquid food color as desired
Liquid flavoring as desired (candy
flavoring works best)
NOTE: Cooked candy is VERY HOT. Caution is necessary to prevent burns. Wear
and use protective mitts, gloves, etc.
Spray molds with vegetable oil spray.
Combine sugar and corn syrup in microwave safe container that has extra space for boiling water.
Cook at high power for 6 1/2 minutes‚ stirring occasionally with a wooden spoon until sugar is
dissolved.
Also during cooking time, use a pastry brush dipped in hot water to wash down sides of container to prevent candy
from crystallizing.
When thermometer registers 300° F, carefully remove from microwave.
Cooking time is approximately 6 1/2 minutes.
Let candy set until bubbles disappear (approximately 2 minutes).
Add flavoring (1/2 tsp. regular liquid flavoring or just a few drops of candy
flavoring) and liquid food color if desired.
Use Candy Funnel or pour candy into
prepared molds and add sucker sticks if needed.
Let harden about 10 minutes.
When candy is hardened, unmold by inverting onto wax paper.
Let cook completely.
If the weather is humid, wrap cooled candies in sucker bags immediately.
Tips For Keeping Cooked Isomalt as Clear As Possible
DO NOT OVERCOOK.
Use Stovetop Method--You can monitor the temperature better.
Make A Large Batch--Using at least 3 lb. isomalt crystals. The temperature will not change as quickly in a large batch.
Stop cooking isomalt at 336 F--It will continue to cook for a short time.
Place pan in ice-water bath when 336 F temperature is reached to quickly stop rising temperature.
Use Distilled Water.
Use stainless-steel pan and stirring spoon.
Use nylon-bristle pastry brush (some natural bristle brushes may bleed color).
Stovetop Method
Equipment Required
1 qt. saucepan
Pastry brush
Measuring cup
Candy Thermometer that registers to 338°
F.
Wooden spoon
Hot Mitts/Pads
Hard Candy Molds
A Candy Funnel may also be helpful
Hard Candy Recipe Using Isomalt
1 c. isomalt (there are approximately 2 c. isomalt crystals per 1 lb. bag)
4 T. hot water
Liquid food color as desired
Liquid flavoring as desired (candy
flavoring works best)
NOTE: Cooked isomalt is VERY HOT. Caution is necessary to prevent burns. Wear
and use protective mitts, gloves, etc.
Spray molds with vegetable oil spray.
Combine isomalt and water in saucepan. The damp isomalt should look similar to wet sand.
Cook over medium-high heat and stir with a stainless-steel spoon until sugar is
dissolved.
With a pastry brush dipped in hot water, wash down sides of pan to prevent candy
from crystallizing.
Clip thermometer to side of pan and continue cooking.
Wash down sides of pan once or twice more if necessary.
When thermometer registers 338° F, carefully remove pan from heat.
Cooking time is approximately 10 minutes.
Let candy set until bubbles disappear (approximately 2 minutes).
Add flavoring (1/2 tsp. regular liquid flavoring or just a few drops of candy
flavoring) and liquid food color if desired.
Use Candy Funnel or pour candy into
prepared molds and add sucker sticks if needed.
Let harden about 10 minutes.
When candy is hardened, unmold by inverting onto wax paper.
Let cook completely.
If the weather is humid, wrap cooled candies in sucker bags immediately.
Hard Candy Recipe Using Isomalt--Microwave Method
1/2 c. isomalt (there are approximately 2 c. isomalt crystals per 1 lb. bag)
2 T. hot water (this will make isomalt crystals look similar to wet sand)
Liquid food color as desired
Liquid flavoring as desired (candy
flavoring works best)
NOTE: Cooked isomalt is VERY HOT. Caution is necessary to prevent burns. Wear
and use protective mitts, gloves, etc.
Spray molds with vegetable oil spray.
Combine isomalt and water in microwave-safe container that has extra space for boiling water. The damp isomalt should look similar to wet sand.
Cook on high power for 2 minutes and stir with a wooden spoon until isomalt is
dissolved.
Cook on high power an additional 15-30 seconds until temperatuare reaches 338°
F.
Let candy set until bubbles disappear (approximately 2 minutes).
Add flavoring (1/2 tsp. regular liquid flavoring or just a few drops of candy
flavoring) and liquid food color if desired.
Use Candy Funnel or pour candy into
prepared molds and add sucker sticks if needed.
Let harden about 15 minutes.
When candy is hardened, unmold by inverting onto wax paper.
Let cook completely.
If the weather is humid, wrap cooled candies in sucker bags immediately.
1 lb. candy coating
1/3 cup light corn syrup
Directions
Melt candy wafers following package
directions. Add corn syrup and stir until blended. Pour mixture onto waxed
paper. Cover loosely with more wax paper and let set at room
temperature overnight. Wrap well and store in airtight container at room
temperature until needed.
To Color
Candy Clay may be colored using candy or paste/gel icing oil-based food color (do not use liquid color). Knead in color until well blended.
Usage
Candy Clay will be very firm when first
using it. Knead a small amount at a time until workable. If Candy Clay gets
too soft, set aside or refrigerate briefly. To prevent candy clay from
sticking to work surface, sprinkle work surface with cornstarch (or cocoa
for chocolate candy clay). Roll or form to desired shape.
Storage
Prepared Candy Clay will last for several
weeks at room temperature in a well-sealed container.
